If the hallmark of a trendy food is having its own nickname, extra virgin olive oil, or EVOO, certainly fits the bill. Foodies adore EVOO, and not just on their salads. Serious food lovers will to coffee (even if the ).
There is one thing that EVOO can't do, however. According to Chef Art Smith, you should never use olive oil — virgin or otherwise — for frying chicken. Smith, the eponym of Chicago eatery , told The Takeout that, "Olive oil isn't ideal for frying chicken because it has a low smoke point.
" A smoke point is the temperature at which oil starts to smoke. While chicken needs to be fried at around 350 degrees Fahrenheit, EVOO might start smoking at temperatures as low as 325 degrees Fahrenheit. Smith cautions that smoking oil can give your dish a bitter flavor.
Light or refined olive oil has a much higher smoke point than EVOO, though, and can be heated to around 465 degrees Fahrenheit. This means you could employ this kind of olive oil when frying chicken, although there are other, less expensive options. Choose these oils for deep frying , which is why the well-stocked kitchen contains a selection.
While EVOO is great for salads and sauteing, it really shouldn't be used for any kind of deep-frying, not just chicken. If you feel you absolutely must incorporate your beloved EVOO into a deep-fried dish, however, Art Smith offers an option: "You can mix it with a higher smoke-point oil, like sunflower or canola, to incorporate the flavor while maintaining stabilit.
